Freeze-thaw treatment assists isolation of IgY from chicken egg yolk
Xuting Wang, Junhua Li, Yujie Su, Cuihua Chang, Yanjun Yang
Topics & Concepts
YolkChemistryChromatographyCrystallizationRheologyHydrophobic effectFood scienceBiochemistryMaterials scienceOrganic chemistryComposite materialProteins in Food SystemsAnimal health and immunologyBlood properties and coagulation